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Suggest a better descriptionFill boiling water-bath canner two-thirds full of water. About 30 minutes before filling jars, bring to boil. Use only new lids and canning jars free of nicks and cracks. Wash, rinse and air-dry jars. Fifteen minutes before filling, place jars, funnel and a 1/2 cup metal measure in canner rack; boil for 15 minutes. Fill jars, using funnel and metal measure for ladling, leaving a 1/2-inch headspace. Avoid splashing chutney onto rim of jar; wipe rim if necessary. Centre lids on jars; screw on bands until finger tight. Return jars to canner. Cover and return to boil; boil for 10 minutes. Let jars cool on rack for 24 hours. Check that lids curve downward. (If any dont, refrigerate to use within 3 weeks.) Label and store in cool, dry, dark place for up to 1 year Posted to MC-Recipe Digest V1 #144 Date: Tue, 9 Jul 1996 06:56:40 -0300 From: Calvin Deiterich
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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